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Ranis

Summer Vegetable Stew: A Delicious, Healthy Recipe!

A delicious and healthy summer vegetable stew packed with fresh vegetables and herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium zucchini diced
  • 1 medium yellow squash diced
  • 1 red bell pepper chopped
  • 1 cup corn kernels fresh or frozen
  • 1 cup green beans trimmed and cut into 1-inch pieces
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • Fresh parsley for garnish optional

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add the zucchini, yellow squash, and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables begin to soften.
  4. Mix in the corn, green beans, diced tomatoes (with their juice), oregano, basil, salt, and pepper.
  5. Pour in the vegetable broth and bring the mixture to a boil.
  6. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, until all the vegetables are tender.
  7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 300mgFiber: 4gSugar: 4g

Notes

  • For added protein, consider including cooked beans or lentils to the stew.
  • Feel free to swap in any seasonal vegetables you have on hand, such as eggplant or carrots, to customize the flavor and texture.

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